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6 to 8
Easy
By Fred Plotkin
Published 2001
This is one of my favorite soups anywhere, not just in Friuli-Venezia Giulia.
Wash the spinach and remove any tough stems. Cook it over medium heat in a covered pan using only the water clinging to the leaves. When the leaves are tender, remove from heat and thoroughly squeeze all the liquid from the spinach. Save this liquid. Finely mince the spinach.
Place the garlic in a casserole or broad soup pot over low heat. Add the butter and gently melt it. Briefly saut